Curried Yellow Split Pea Soup
The delicate spiced heat of curry and split peas go together like Romeo and Juliet…but it’s better than love.
The heat of the curry stimulates circulation, enhancing our body’s ability to digest efficiently…and the protein
of the beans gives us the strength we need to feed our bones.

What You'll Need
Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 small red onion, diced
2/3 (two thirds) teaspoon curry paste
sea salt
1 carrot, diced
2 stalks celery, diced
grated zest of 1 lemon
3-4 okra, diced
1 cup yellow split peas, rinsed very well
4 cups spring or filtered water
1 bay leaf
2-3 spring fresh basil, finely shredded

Instructions
Place about 3 tablespoons oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle,
stir in curry paste and a pinch of salt and sauté for 2-3 minutes, to develop the ‘heat’ of the curry paste. Stir in carrot and
celery and a pinch of salt and sauté for 1-2 minutes. Stir in lemon zest and okra, a pinch of salt and sauté for 1 minute.
Add peas, water and bay leaf and bring to a boil covered. Reduce heat to low and cook until peas are quite soft,
45 minutes to 1 hour. Remove bay leaf and discard. Season the soup to taste with salt and simmer soup for 7-10
minutes more, stirring occasionally. Serve soup garnished with shredded fresh basil. Makes 4-6 servings.